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Sunday, September 21, 2014

I heard someone once describe our beloved peppermint crisp
tart as ‘a lazy version of Italian tiramisu’, which, once you get over the
initial offence, is a pretty accurate description really. Four ingredients:
Tennis biscuits (don’t even bother asking me if there is an alternative flavour
of biscuit you can use because any South African will tell you there just isn’t), tinned caramel (if you’re feeling fancy, boiling a tin of condensed milk
will make it ‘gourmet’), whipped cream (well, if you want to be AUTHENTIC it
should be that non-dairy Orley whip cream…) and of course the darling of South
African chocolates, Peppermint Crisp (those shards of sticky peppermint covered
in chocolate are pure bliss!).

I must be honest, I never grew up with peppermint
crisp tart. It doesn’t conjure up memories of my grandmother serving it to me
as a child, or my mom whipping up a pyrex dish of it for a church bazaar. The
decadent dessert was completely left out of my childhood (my mom and I will
have words about this!) but that hasn’t stopped me from cramming all the tart I
missed out on as a child into my adult life!

I’ve given the dessert it’s fair share of
makeovers - from ice cream sandwiches to milkshakes, but this cake is a serious
showstopper! It’s not as sweet as it’s traditional counterpart due to the
coconutty sponge cake layers in between and it will make a jaw-dropping end to
a lekker braai!

Caramel
Peppermint crisp cake

Serves 10-12

Recipe
by Katelyn Williams

Adapted
from Hummingbird Bakery Cake Days

120g butter, softened

400g castor sugar

360g cake flour

1½ tbsp baking powder

40g desiccated coconut, toasted

pinch of salt

3 large eggs

1 tin (400ml) coconut milk

Filling

1 tin caramel

2 cups cream, whipped to stiff peaks

400g peppermint crisp chocolate, crushed

Mini Tennis biscuits , to garnish

Preheat the oven to 170C and line 3 x 20cm
sandwich tins with baking paper.

Beat the butter, castor sugar, flour, baking
powder, coconut and salt together on a low speed until a sandy texture forms. Whisk the eggs and coconut milk together in a jug
then slowly add to the dry ingredients while the mixer is running, to form a
batter. Divide the cake batter evenly between the
prepared tins and bake in the preheated oven for 20-25 minutes or until a
skewer inserted comes out clean, and the cakes are golden. Allow to cool a little in the tin before turning
out onto a cake rack. Trim the cooled cakes by levelling the tops then
place one cake layer on a plate. Spread with caramel, whipped cream, peppermint
crisp and crushed biscuits.Continue
layering finishing with the caramel, cream, peppermint crisp and the mini
biscuits. Refrigerate for 1 hour to set then slice and serve.